Lemon Chesapeake is tuna's best friend. One drizzle turns this salad into something you will look forward to all morning. It's an easy make ahead and will keep up to 3 days in the fridge. The secret is using hard boiled eggs (the ones you made while you were up!) and high quality canned tuna.
What you need
3 hearts romaine lettuce
½ cup parsley leaves
8 ounces green beans, steamed
1/3 cup pitted olives
2 hard boiled eggs
2 cans tuna (we love Wild Planet
2 pouches Lemon Chesapeake (or 6 tablespoons)
What to do
- Halve the romaine lengthwise, the chop crosswise. Divide between two containers or bowls. Top with the parsley, green beans, and olives.
- For packing, keep the eggs in shell and tuna in the can. For serving, peel and halve the egg and put it right on the salad with the tuna. Serve with Lemon Chesapeake.